The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments

Su, Hao; Li, Laihao; Yang, Xianqing; Jianwei, Cen; Shi, Hong; Bo, Qi; He, Juan

doi:10.1016/j.foodchem.2008.11.080

Cited by 42 publications

(33 citation statements)

References 21 publications

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“…The CIE L*, a*, and b* parameters of the colors on the surface of the prepared gelatin sample cubes were evaluated, and each measurement was taken in triplicate according to methods described previously (Hao et al, 2009;Jamilah and Harvinder, 2002). …”

Section: Determination Of Extraction Yieldmentioning

confidence: 99%

Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

Park¹,

Choe²,

Kim³

et al. 2013

Korean Journal for Food Science of Animal Resources

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We determined the optimum pretreatment conditions such as pH and time for swelling duck feet and investigated the effects of the extracting method, such as water bath (WB), pressure cooker (PC), and microwave oven (MO), on quality characteristics of the duck feet gelatin for improving utilization of duck feet as a novel source of gelatin. The soaking solution of pH 1 among pH 1-14 with unit intervals was selected due to the highest yield. The quality characteristics of the gelatin tested were color, pH, gel strength, viscosity, and melting point. For the extracted gelatin with different methods, the CIE L*, a* and b* values were in the following order: MO>PC>WB (p<0.05), WB>PC>MO (p<0.05) and PC>MO>WB (p< 0.05), respectively. The gelatin extracted using WB showed the highest pH and that extracted using MO showed the lowest pH (p<0.05). The gel strength, viscosity, and melting point were the highest for MO (p<0.05). The gel strength and melting point were the lowest for PC (p<0.05). No significant difference was found in viscosity between the gelatins extracted using WB and PC (p>0.05). The quality characteristic of duck feet gelatin was affected by extracting methods, and MO extraction can be one of the effective methods for duck feet gelatin.

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Section: Determination Of Extraction Yieldmentioning

confidence: 99%

Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

Park¹,

Choe²,

Kim³

et al. 2013

Korean Journal for Food Science of Animal Resources

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“…Gelatin, one of the most popular biopolymers, is widely used in food, pharmaceutical, cosmetic and photographic applications [3], because of its unique functional and technological properties. In the food industry, gelatin is utilized in confections (mainly for providing chewiness, texture and foam stabilization), lowfat spreads (to provide creaminess, fat reduction and mouthfeel), dairy (to provide stabilization and texturiza tion), baked goods (to provide emulsification, gelling and stabilization), and meat products (to provide water binding) [4,5].…”

Section: Introductionmentioning

confidence: 99%

The interaction of sodium carboxymethylcellulose with gelatin in the absence and presence of NaCl, CaCl₂ and glucose

Bazid

Elkolli

Medjahed

et al. 2014

Journal of Polymer Engineering

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The behavior of gelatin/sodium carboxy methylcellulose (NaCMC) mixtures in an aqueous medium was investigated as a function of the pH, the protein to polysaccharide weight ratio and the total biopolymer concentration. The polydispersity of these solutions was investigated by measuring the UVvis absorbance of the mixture at 650 nm. The change in the absorbance at 650 nm for all gelatin/NaCMC/water dispersions showed that the most significant interaction by this technique was at a pH of 4.2. Increasing the total concentration of biopolymers greatly increased the interaction between gelatin and NaCMC. It was also found that at this value of pH, and at a remarkable value of the protein to polysac charide weight ratio of 1:1, the electrostatic interactions between gelatin and NaCMC were maximum. It was dem onstrated that the addition of an anionic polysaccharide such as NaCMC can affect the behavior of gelatin in solu tion. In addition to the pH of the solution, other factors such as the presence of NaCl, CaCl 2 and glucose may affect the rate of helicity and the scattering power of the gelatin. This has been confirmed by infrared spectroscopy as well as polarimetry.

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“…Gelatin is an important functional biopolymer with broad applications in many industrial fields as food, materials, pharmacy and photography [1]. Gelatin is obtained by partial hydrolysis of collagen.…”

Section: Introductionmentioning

confidence: 99%

Functional, antioxidant and film-forming properties of tuna-skin gelatin with a brown algae extract

Haddar

Sellimi

Ghannouchi

et al. 2012

International Journal of Biological Macromolecules

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The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments

Cited by 42 publications

References 21 publications

Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

The interaction of sodium carboxymethylcellulose with gelatin in the absence and presence of NaCl, CaCl₂ and glucose

Functional, antioxidant and film-forming properties of tuna-skin gelatin with a brown algae extract

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The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments

Cited by 42 publications

References 21 publications

Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

The interaction of sodium carboxymethylcellulose with gelatin in the absence and presence of NaCl, CaCl2 and glucose

Functional, antioxidant and film-forming properties of tuna-skin gelatin with a brown algae extract

Contact Info

Product

Resources

About

The interaction of sodium carboxymethylcellulose with gelatin in the absence and presence of NaCl, CaCl₂ and glucose